Italian Chicken Thighs and Lemony Pepper Sauce
with Roasted Potatoes
Inspired by the classic Italian-American Sunday supper, Scarpariello! Lemony sauce smothers chicken and peppers atop crispy roasted potatoes.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Chicken Thighs
160 g
Sweet Bell Pepper
460 g
Russet Potato
1 unit
Lemon
56 g
Hot Pepper
56 g
Red Onion, chopped
1 tbsp
Garlic Puree
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 unit
Chicken Broth Concentrate
1 tsp
Chili Flakes
1 tbsp
Italian Seasoning
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F and wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, tossing halfway through, until golden-brown, 24-26 min. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, using 1 tbsp oil per sheet. Bake in the top and the middle of the oven, rotating sheets halfway through.)
While potatoes roast, core, then cut pepper into 1/2-inch pieces. Juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. Remove the pan from the heat, then transfer peppers to a plate.
Pat chicken dry with paper towels. Season with salt and pepper, then sprinkle with half the Italian Seasoning. Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until chicken is golden-brown, 1-2 min per side. Transfer to the baking sheet with potatoes. Bake in the middle of the oven until chicken is cooked through, 10-12 min.** Carefully wipe the pan clean.
While chicken bakes, reheat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 3-4 min. Stir in garlic puree, then sprinkle flour and remaining Italian Seasoning over top. Cook, stirring often, until onions are coated, 1 min. Add 3/4 cup water (dbl for 4 ppl) and broth concentrate. Bring to a boil and cook, stirring often, until thickened, 2-4 min. Stir in cooked peppers, lemon juice and 1/8 tsp chili flakes. (NOTE: Reference heat guide.) Season with salt and pepper.
Thinly slice chicken. Divide roasted potatoes and chicken between plates. Spoon sauce and veggies over chicken. Squeeze over a lemon wedge, if desired.
